Food You Shouldn't Reheat in the Microwave

1. Hard-Boiled Eggs
   Hard-boiled eggs are a great source of protein and can be a tasty snack or addition to salads. However, microwaving them can be a recipe for disaster. The rapid heating in a microwave can cause steam to build up within the egg, leading to the risk of it exploding. If you must reheat hard-boiled eggs, it's safer to do so in a pot of simmering water.
2. Breast Milk
   As a parent or caregiver, you should never reheat breast milk in the microwave. Microwaving can create hot spots that can scald your baby's mouth. Instead, gently warm breast milk by placing the container in a bowl of warm water or using a bottle warmer.
3. Fried Foods
   Fried foods, such as chicken tenders, French fries, or fried fish, can become soggy and lose their crispy texture when reheated in the microwave. To retain their crunchiness, it's best to reheat them in an oven or toaster oven at a lower temperature, allowing the heat to distribute evenly.
4. Rice
   Reheating rice in the microwave might seem convenient, but if not done correctly, it can lead to bacterial growth. Rice can contain Bacillus cereus spores, a bacterium that can survive cooking. When rice is left at room temperature and then reheated in the microwave, these spores can multiply, potentially leading to food poisoning. To reheat rice safely, use a stovetop or oven, ensuring it reaches an internal temperature of at least 165°F (74°C).
5. Pasta with Tomato Sauce
   Microwaving pasta with tomato sauce can lead to uneven heating and create hot spots that can cause burns to your mouth. Instead, consider reheating pasta on the stovetop and adding water or sauce to prevent it from drying out.
6. Breast Milk
   As a parent or caregiver, you should never reheat breast milk in the microwave. Microwaving can create hot spots that can scald your baby's mouth. Instead, gently warm breast milk by placing the container in a bowl of warm water or using a bottle warmer.
7. Vegetables
   Reheating certain vegetables in the microwave can result in a loss of nutrients and undesirable texture changes. Leafy greens, such as spinach and kale, can become wilted and mushy, while cruciferous vegetables, like broccoli and Brussels sprouts, can develop an unpleasant, sulfuric smell. Steaming or sautéing vegetables is a better way to reheat them while preserving their nutritional value and quality.